Chocolate Fudge Cake Recipe

I first made this cake in my junior high home economics class. I've changed the recipe through the years to make the cake a little richer, and the icing is my own invention. —Katarina Greer, Victoria, British Columbia

Nutritional Facts

Directions

Grease a 13-in. x 9-in. baking pan; line with parchment paper. Grease the paper; set aside. In a large bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine the flour, cocoa, cream of tartar, baking soda, baking powder and salt; add to creamed mixture alternately with water and milk, beating well after each addition.

Pour into prepared pan. Bake at 350° for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Discard parchment paper. Cool cake completely.

For frosting, in a large bowl, beat the butter, confectioners' sugar and cocoa until smooth. Beat in enough milk to achieve spreading consistency. Transfer cake to a serving platter. Spread with chocolate frosting; decorate with vanilla frosting.Yield: 16-20 servings.

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"Cake tasted great, however removing the parchment paper was a disaster, part of the cake fell apart. I think next time I would use a 9" springform pan instead. The cake was also do delicate that I lost a bit of it while frosting it. Might have to play around with the ingredients a bit next time but it did taste great!"

"The cake was very good, but the icing was too thin and was more like a glaze (I only used 1 Tablespoon of milk). However, I did use dairy-free butter and milk so that may have altered my results. Even as a glaze, the whole cake was enjoyed by all!"